RECIPES: Recipe Details

My Kind of Town Burgers

This burger has razzmatazz and all that jazz. Pizza the heart and soul of Chicago is the inspiration behind My Kind of Town burgers. Savoring this could only happen to a guy like you, (or a girl), in a town like this, (well Napa would be perfect too!) "So may I say to you each of you most greatfully, as I throw each one of you a kiss", this burger is surely one you won't want to miss!

DIRECTIONS: PREPARE A MEDIUM-HOT FIRE IN A CHARCOAL GRILL OR PRE-HEAT GAS GRILL TO MEDIUM-HIGH. IN A LARGE BOWL COMBINE GROUND CHUCK, CHOPPED ROASTED GARLIC GREEN PEPPER, ONION, KALAMATA OLIVES, PARMESEAN CHEESE, ROMANO CHEESE, BASIL, PARSLEY, OREGANO, FENNEL SEEDS, SALT, AND PEPPER. MIX WELL TO COMBINE ALL INGREDIENTS. DIVIDE THE MIXTURE AND FORM INTO SIX EQUAL PATTIES TO FIT THE ROLLS. REFRIGERATE UNTIL READY TO COOK. BRUSH RACK WITH OLIVE OIL. PLACE BURGER ON THE RACK AND COVER. GRILL UNTIL BROWN ON THE BOTTOM, ABOUT 4-5 MINUTES. TURN BURGERS AND CONTINUE GRILLING UNTIL DONE TO PREFERENCE, ABOUT 5 MINUTES FOR MEDIUM. DURING THE LAST 2 MINUTES OF COOKING, TOP EACH BURGER WITH 2 SLICES OF PEPPERONI, AND 1 SLICE OF MOZZARELLA CHEESE ON TOP OF THAT. CUT CIABETTA ROLLS IN HALF AND PLACE CUT SIDE ON THE OUTER EDGE OF THE GRILL TO TOAST LIGHTLY. WHEN CHEESE IS MELTED REMOVE BURGERS AND ROLLS FROM GRILL TO ASSEMBLE; PLACE COOKED BURGER ON TOP OF CUT SIDE OF ROLL. TOP EACH WITH 2T OF PREPARED SUN-DRIED TOMATO PESTO AND 2 LARGE BASIL LEAVES. ADD TOP OF ROLL AND SERVE.